Almond Spritz Cookies

Begin by heating your oven to 350 degrees Fahrenheit or 175 degrees Celsius, depending on the type of thermometer you use. Next, arrange the almonds in a single layer on a baking sheet to facilitate even roasting. Roast the almonds in the preheated oven for 10-15 minutes, or until they reach a light golden color and emit a pleasant aroma. Remove the almonds from the oven, allowing them to cool down completely before proceeding.

Once the almonds have cooled, grind them into a coarse texture using a food processor or blender. It is essential to ensure the almonds have cooled down, as this will help prevent them from becoming too oily and difficult to work with.

In a medium-sized bowl, combine the butter and sugar until they form a light and airy mixture. Next, add the egg to the bowl and mix it in thoroughly. Then, incorporate the almond extract and milk into the mixture, followed by the sifted flour, baking powder, and salt. Finally, add the ground toasted almonds to the mixture, blending everything together until a soft dough forms.

Refrigerate the dough for 15-20 minutes to allow it to firm up, which will help maintain its shape when pressed into cookie shapes. During this time, prepare your cookie sheets by lightly greasing them with butter or cooking spray.

Fill a cookie press with the dough, making sure to leave enough space between each cookie for proper spreading. You can experiment with various shapes and designs, but traditional Swedish cookies often feature a star-shaped design.

Bake the cookies in the preheated oven for 8-10 minutes, or until they reach a light golden color. Remove the cookies from the oven and let them cool on the baking sheet for one minute before transferring them to a wire rack to cool completely.